There’s something deeply comforting about the aroma of turkey and gravy wafting through the kitchen, especially when it’s effortlessly cooking away in your Crock Pot. These Slow Cooker Turkey Wings are one of my favorite meals to make when I want to feed a hungry crowd comfort food without spending the day in the kitchen.
Whether it’s a cozy Sunday supper, a stress-free weeknight dinner, or even a Friendsgiving main, this dish delivers tender meat, rich gravy, and happy guests every time.
Thanksgiving Any Time With Slow Cooker Turkey Wings
These slow cooker turkey wings are all about ease and rich flavor. With their tender, fall-off-the-bone texture and rich homemade gravy, they’re guaranteed to be a hit at any gathering year-round. This recipe is perfect for beginners because it takes just a few minutes to prep in the morning, leaving the slow cooker to do the work while you go about your day. It’s budget-friendly too, made with affordable turkey wings and common pantry staples. You can even prep it the night before and refrigerate everything until you’re ready to cook. Plus, you can customize it with different seasoning blends or a broiler finish for crispy skin. Try pairing them with the Creamiest, Cheesiest, Slow Cooker Mac and Cheese Recipe or Creamy Mashed Potatoes for a classic comfort food spread.
Gina’s Quick Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- If you can, prep the wings the night before and refrigerate them uncovered. This helps dry out the skin, so it browns better if you crisp them later.
- Use a fat separator to ensure your gravy is smooth and not greasy.
- A large 6-quart slow cooker works best so the wings aren’t overcrowded.
Common Mistakes When Making This Recipe:
- Skipping the dry rub step: Rushing the seasoning step means missing out on bold flavor. Coat the wings generously and let them rest to allow the spices to soak in.
- Not defatting the gravy: The result can be greasy. Use a separator or refrigerate juices to skim the fat.
- Crowding the slow cooker: When wings are packed too tightly, they cook unevenly and won’t get as tender.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Turkey wings: Look for whole wings or flats and drumettes. You can ask your butcher to separate them or do it yourself using this how to cut wings step-by-step guide. If you have frozen wings, make sure to thaw them completely before seasoning and cooking.
- Turkey broth: Store-bought and any brand is fine, but Better Than Bouillon works great for a richer flavor.
- Onion: Yellow or white onions both work well.
- Cream of chicken soup: Adds body to the gravy. You can use cream of celery or mushroom if you prefer.
- Heavy cream: For richness and to help thicken the gravy. For a lighter option, try half-and-half or plain Greek yogurt.
- Turkey dry rub: You can use your favorite store-bought poultry seasoning, or make your own using my homemade turkey rub recipe for best flavor.
How To Make Slow Cooker Turkey Wings
Season the Wings & Build Gravy Base
Rinse and pat dry the turkey wings. Rub generously with turkey seasoning, coating all sides. Place on a parchment-lined sheet and refrigerate uncovered for at least 30 minutes or overnight.
In the slow cooker, whisk together chopped onion, turkey broth, and cream of chicken soup. Add bay leaf.
Cook & Make the Gravy
Place the seasoned wings into the slow cooker. Cover and cook on low for 4 to 5 hours or high for 3 to 4 hours, until fork-tender and internal temp reaches 165°F.
Remove wings and set aside. Discard the bay leaf. Pour the juices through a fat separator. In a small jar, shake together the heavy cream, water, and cornstarch. Bring defatted juices to a boil, then slowly whisk in the cream slurry. Simmer 2 to 3 minutes until thickened.
For crispier skin, transfer wings to a baking sheet and broil for 4 to 5 minutes until lightly browned.
Great Gravy Tip
Do not skip separating the fat from the broth after your wings have cooked. One of my favorite kitchen tools is the OXO fat separator. Carefully pour in warm cooking juices, let it settle for a few minutes, and your fat-free cooking juices are ready to make delicious gravy.
Buy Now → Variations, Substitutions and Recipe Tips
Dietary Modifications: Use gluten-free cream of chicken soup and cornstarch to make this gluten-free.
Flavor Enhancements: Add garlic powder, paprika, or rosemary to the dry rub for a herby kick.
Add-In Options: Sliced bell peppers, mushrooms, or celery can be added to the base for more flavor.
Simple Substitutions: Swap chicken broth for turkey broth if needed. You can use half-and-half instead of cream for a lighter gravy. As alternatives to cream of chicken, use cream of mushroom soup or cream of celery, depending on your taste preferences or dietary needs.
Tips for Recipe Success: Always strain and remove the fat from the juices. For a richer flavor, sear wings before slow cooking. Serve with hearty sides like Creamy Baked Corn Casserole Recipe or Perfect Air Fryer Baked Potato Recipe.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, store the wings and gravy separately to maintain texture.
- Freeze with the gravy in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat gently in a saucepan on the stovetop, adding a splash of broth or water to loosen the gravy. For a crispier finish, place reheated wings under the broiler for 3 to 4 minutes until lightly browned or you can also follow this helpful guide on how to reheat wings in an air fryer.
Biblical Hospitality Tips
“The size of your table doesn’t matter; the size of your welcome does.” —Intentional Hospitality
These Smothered Slow Cooker Turkey Wings are the very definition of comforting food. Ideal for a cozy Sunday supper or a peaceful weeknight dinner, they invite guests into a space of nourishment and warmth. Use this easy recipe to extend biblical hospitality by feeding others with love, presence, and a generous spirit, even when time is short. If you’re looking for more cozy main dish ideas to share, try this Creamy Rich Meatballs and Gravy Recipe (Easy Slow Cooker).
Hostessing Tips for Comfort Food Gatherings
- Hospitality as Ministry: Hospitality can be healing. Invite someone going through a tough time, and let the meal speak comfort.
- Fellowship Over Perfection: Let people help with getting drinks or clearing the table. It invites them into your life, not just your home.
- Prep-Ahead Tip: Set the table early in the day; it shifts your mindset from chore to celebration.
Hospitality in Action
This week, consider who in your life could use a comforting meal. Maybe it’s someone recovering from surgery, a neighbor navigating grief, or a friend who’s just overwhelmed. Make this turkey wing recipe for them, or better yet, invite them over to enjoy it with you. Let your meal be a ministry of presence.
Who will you share these comforting turkey wings with? Let me know in the comments! And if this recipe made your day easier, I’d love it if you’d share it with a friend or pin it for later.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Smothered Slow Cooker Turkey Wings
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 3 pounds turkey wings, cleaned and patted dry
- 4 tablespoons turkey dry rub, homemade or store-bought poultry seasoning
- 1/2 cup onion, chopped
- 10 ounces cream of chicken soup, canned
- 3 cups turkey broth, can substitute with chicken broth
- 1 bay leaf
- 1 tablespoon cornstarch
- 1/2 cup heavy whipping cream
- 1/2 cup water, for slurry
Instructions
Prep The Turkey Wings
- Rinse the turkey wings under cold water and use tweezers to remove any pinfeathers. Pat dry with paper towels.3 pounds turkey wings
- Rub the dry seasoning all over the wings, massaging it into the skin and meat. Shake off excess rub.4 tablespoons turkey dry rub
- Place the wings uncovered on a parchment-lined baking sheet and refrigerate for at least 30 minutes (or overnight for more flavor).
Prepare The Slow Cooker
- In the slow cooker, whisk together the chopped onion, cream of chicken soup, and turkey broth. Add the bay leaf.1/2 cup onion, 10 ounces cream of chicken soup, 3 cups turkey broth, 1 bay leaf
- Place the seasoned turkey wings into the slow cooker.
- Cover and cook on high for 3 to 4 hours or low for 4 to 5 hours, until the internal temperature reaches 165°F and the wings are fork-tender.
Separate and Strain The Juices
- Once done, remove the wings carefully and place them on a warming tray or deep serving platter.
- Remove the bay leaf and discard.
- The skin is left on during cooking, so the juices will contain a lot of fat. Carefully pour the cooking juices through an OXO Fat Separator or similar tool. Let it sit for about 5 minutes to allow the fat to separate. Then pour the defatted juices into a saucepan.
Make the Gravy
- In a small jar with a lid, mix together the heavy cream, water, and cornstarch. Shake or whisk until fully combined.1 tablespoon cornstarch, 1/2 cup heavy whipping cream, 1/2 cup water
- Bring the strained cooking juices to a boil on the stove. Slowly pour in the cornstarch slurry while whisking constantly. Allow the mixture to boil and thicken, about 2 to 3 minutes.
Serve
- Pour the hot gravy into a gravy boat, or spoon it directly over the wings arranged on a deep serving platter.
Notes
Important Prep Tips Before Starting the Recipe:
- If you can, prep the wings the night before and refrigerate them uncovered. This helps dry out the skin, so it browns better if you crisp them later.
- Use a fat separator to ensure your gravy is smooth and not greasy.
- A large 6-quart slow cooker works best so the wings aren’t overcrowded.
These look amazingly delicious and I will make them soon! Can you substitute
chicken broth for the turkey broth? Thank you!
Deborah, yes, you can substitute chicken broth. Turkey broth seems seasonal at our stores. You could also use chicken bone broth, which seems to be easier to find these days. *Tip, I like to use a fat separator for the cooking juices after cooking. I did not realize how much fat was in large turkey wings. :)